1 c  Brown Vegetable Stock; see

           -recipe same name
      2 c  Onions; sliced

      4 c  Mushrooms; sliced (combine

           -cultivated & wild if u can)
      1 tb Paprika, sweet;

        pn Pepper, cayenne; -=or=-
        pn Paprika, hot;
      1 ts Grated lemon zest;

        x  Salt; to taste
        x  Pepper, black; to taste
    1/2 c  Yogurt, nonfat plain;

           -strained in cheesecloth for
           -8 hours
      2 tb Fresh dill; or parsley chopd

-----------------------------PER 1 CUP SERVING-----------------------------
     86 x  *cals

  13/16 x  *gm fat

    3/8 x  *mg chol

 95 3/4 x  *mg sodium w/o added salt

  Heat 1/2 cup of the stock in a large saute pan and add the onions. Simmer,
  covered, until onions are tender, 10 to 15 minutes. Add the mushrooms and
  simmer for 5 minutes, stirring occasionally. Stir in the paprika, cayenne,
  lemon zest, and the remaining stock and simmer briskly for about 10 minutes
  until reduced by one-third (1/3). Season to taste with salt and pepper.
  Remove the pan from the heat, let the mixture rest for about 5 minutes, and
  then swirl in the yogurt. Sprinkle with chopped dill or parsley. Serve with
  slices of baked polenta, steamed brown or wild rice, or noodles. Serves 2
  to 4.
  From Eat More, Weigh Less by Dean Ornish, M.D. Formatted for MM:dianeE